Cuban-style ropa vieja from Saveur Magazine, April 2012 (#146): Las Vegas Issue (page 28)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on January 27, 2019

    Wow, this was FANTASTIC. It takes some time to put together, but is quite easy in the scheme of things. I browned the meat in big chunks, but ended up cutting them into strips later in the process to help speed up the cooking (I had to start cooking dinner later than I'd have liked, so was in a rush...) This worked well. I followed this recipe exactly, though the bottom of the pot scorched a bit at one point while the peppers and onions were cooking, so I had to add some water to the pot. This just added to the flavor, I think. The whole dish was so delicious - I served it with rice, but it would also make great tacos or empanadas. I'm very excited to have this recipe!

  • imaluckyducky on January 04, 2015

    Hands-down my favorite ropa vieja recipe I've found yet, and it's passed the Cuban friend's grandmother test. I like the olives in this, but if you're not an olive fan, omitting them still produces a wonderful dish. I don't bother cutting the flank/skirt steak into pieces, I leave it in its larger sections because after 2-3 hours it'll shred on its own. Can be made in a slowcooker, just brown the meat before plopping into the crock pot and cook it on low for 8 hours.

  • Laura on October 10, 2012

    This was fabulous! I cooked it for 3 hours and did not bother to shred the meat -- at that stage it shredded itself. The only change I would make is to add more olives. Also, I used the cilantro as a garnish rather than adding it to the dish so that the flavor would shine.

  • adrienneyoung on October 02, 2012

    Definitely a keeper. Not difficult at all. Just takes a bit of time.

  • jayg312 on May 19, 2012

    Came out perfect - will double up on the olives next time

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